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Harold’s Restaurant, Bar & Terrace expands its food and drink offerings with the addition of Harold’s Tap Room, a new first-floor shotgun bar featuring infused specialty cocktails, beer and wine on tap, and bar bites. Owner Alli Jarrett converted the former 1,300-square-foot Heights General Store space on the ground floor, into an inviting bar, Harold’s Tap Room, doubling as an entrance to the upstairs Southern-cuisine restaurant, Harold’s.

Harold’s Tap Room will provide guests an opportunity to enjoy local offerings, including signature cocktails with infused Texas spirits, eight boutique wines on tap, eight craft beers on tap, as well as full bar options and Southern light bites.

Harold’s Tap Room officially opened to the public a few weeks and ago. During my most recent visit I enjoyed tasty, seasonally infused cocktails, fun & quirky comfort food and good ol’ Southern charm. If you’ve visited Harold’s in The Heights previously, then you’re already familiar with the space. There used to be a small market store on the 1st floor. It’s now been transformed into a shotgun bar with a vibe that’s “masculin-ly sexy.”

Now, with that being said, Harold’s Tap Room is far from a “bro bar.” There will be no crushing of beer cans on foreheads, or arm wrestling contests! I doubt Bar Manger, Lauren Muse would go for that… she’s pretty focused.

Alli referenced the phrase “eat, drink and be Southern” when talking about the style and atmosphere of the Tap Room. I totally got that from Chef Ware’s “New Orleans meets South Carolina” menu. It consists of Southern dishes, such as the Sweet and Spicy Wings tossed with Valentina hot sauce and local honey, as well as a Country Ham Plate served with cultured butter, Steen’s cane syrup and biscuits.

THE FOOD

I tried a couple house favorites and was quite pleased. Easy and chill; A not too fast and not too slow experience..

Most all ingredients are made in house. From the cocktail infusions, to the cheese, butter, biscuits and syrup. The pimento cheese and biscuits were simply grand. Chef Ware even makes the bologna for the “Red Neck” Sliders. I grew up on bologna, and am not ashamed to say that I thoroughly enjoyed my nostalgic journey down memory lane.

They may not be much to look at but the Redneck sliders were a win for me. The bread was soft, with a hint of sweetness. The hot, house-made bologna was topped with cheddar cheese and mustard.

THE DRINKS

The drinks were just as creatively crafted as the food. I like a place that tells me what to order. Mainly because they usually know what they’re talking about. Lauren shared a couple of cocktails that seemed to be doing pretty well. I was eager to know more about the infusions, she happened to be in the process of prepping for the evening, so I got to see (and sample ♥) some cool stuff!

I ordered the Margarita Fuego, a blend of pepper and mango infused tequila, O3 liqueur, fresh lime juice, cardamom bitters and simple syrup. Not bad. I was expecting more heat from the peppers but it was cool. Definitely no traces of anything artificial here, and the mango provided some natural sweetness to the cocktail. It reminded me of a “Paloma,” with a little kick.

Lauren had recently been working towards a new concoction, that seemed right on time for Summer. Her infusion of blackberries, thyme and mint contained all the ingredients for the perfect Saturday. The mixing of the colors produced this beautiful mashup of greens and deep blues. If I were a mix of colors, this would be my mix.

Harold’s Tap Room also has a variety of craft beers that are brewed as close as a block away form the tap room. As a beer enthusiast, I couldn’t leave without sampling a few. Harold’s offers both beer and wine flights, making the tiny glasses easier for sampling. I love stout, rich deep beers so I had Lauren suggest a couple I hadn’t tried. The Town in City, City Porter and The Boulevard Brewing, The Calling IPA.

“The shotgun-style bar will be a gathering place for locals and guests alike to sit back, relax and let the time pass while they enjoy great drinks and locally-sourced food without breaking the bank.” – Owner, Allie Jarrett